2019 NOVEMBER/DECEMBER COOKING WITH PAULA DEEN 26
FRIDAY
CHICKEN PARMESAN STUFFED
SHELLS
Makes 6 to 8 servings
1 (25-ounce) jar tomato basil pasta
sauce
2½ cups shredded cooked chicken
2 cups baby spinach, torn
1 (15-ounce) container whole-milk
ricotta cheese
2 cups shredded mozzarella
cheese, divided
1 large egg, beaten
2 tablespoons chopped fresh basil
1½ teaspoons garlic salt
½ teaspoon ground black pepper
sauce onto shells. Cover with foil.- Bake for 30 minutes. Uncover and
sprinkle Parmesan, bread crumbs,
and remaining ½ cup mozzarella onto
shells. Bake until cheese is melted,
about 5 minutes more. Let stand for
10 minutes before serving. Garnish
with basil, if desired.
21 jumbo pasta shells, cooked
according to package directions
½ cup grated Parmesan cheese
½ cup panko (Japanese bread
crumbs)
Garnish: fresh basil- Preheat oven to 350°. Spray a 3-quart
baking dish with cooking spray. - Spread 1½ cups pasta sauce in
bottom of prepared pan. In a large
bowl, stir together chicken, spinach,
ricotta, 1½ cups mozzarella, egg, basil,
garlic salt, and pepper until combined.
Stuff chicken mixture into cooked
shells; place in pan. Pour remaining
· kitchen tip ·
Use a small spring-loaded
scoop to quickly and easily
stuff the pasta shells.